Cooking with Hate

• 50 grams butter (normal salted)
• 2 large eggs
• 2 deciliters sugar
• 1 teaspoon cardamom
• 2 teaspoons cinnamon
• 160 grams flour
• 1 teaspoon baking powder
• 250 grams kvarg (.5% fat)
  this may be called “quark” in English speaking countries; some types of “farmer’s cheese” are also passably similar
• 1 deciliter milk (.5% fat)
• 100 grams walnuts (chopped)

Preheat the oven to 200° celsius (or 175° if you are using a hot air oven) and lay out a dozen paper forms in a muffin tray.

Melt the butter and set aside. Cream the eggs, sugar, and spices. Stir in the flour, baking powder, kvarg, milk. After a smooth batter has formed, stir in the melted butter and chopped walnuts.

Distribute batter evenly in the muffin forms. Bake for approximately 15 minutes. (Test to see that a toothpick comes out clean.)

Remove the muffins from the pan and let them cool, covered, on a wire rack.

Makes 12 muffins.

Nutrition (approximate per 60 gram muffin)
Calories 212.8 | Protein 6.3 g | Carbohydrate 25.7 g | Fat 10.1 g | Sodium 106.9 mg

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• two large eggs, boiled (approximately 110 grams)
• 15 grams OLW Dill & Grasslok dip made with 10% gräddfil (about a tablespoon)
  plain 10% gräddfil or low fat sour cream would be a reasonable substitution, or maybe Turkish yogurt
• 5 grams sweet mustard
• spices to taste
  I use turmeric, cayenne pepper, garlic powder, and horseradish; if you are not using a flavored dip, you will probably need to add salt.

Peel the cooked eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add the gräddfil dip, mustard, and spices to the yolks and mash with a fork until a thick paste forms. Use a small spoon to scoop the paste into the hollows left by the yolks in the egg halves.

Optional: top with caviar or sprigs of fresh basil or parsley.

Makes four halves.

Nutrition approximate, per egg (two halves)
Calories 100 | Protein 7.5 g | Carbohydrate 2 g | Fat 7 g

• 200 grams rågsikt
  a rye - wheat flour blend, this will make the dough very soft
• 400 grams wheat flour
  I use plain old vetemjöl, a white wheat flour; I have tried using whole grain, but I dislike the coarseness of the crust when I do this.
• 100 grams whole grain flours
  the nutrition information assumes whole wheat, but you can use anything you like; I often use barley, rye, and/or wheat, and experiment with bean or nut flours also
• 50 grams rolled oats
  oats in food make me happy :)
• 50 gram cake of baker’s yeast
  this is the size the cubes I buy come from the store, I just use the whole thing — you could start with less, but give your dough longer to rise. also, this is not a one-to-one conversion if you are using active dry yeast
• 3.5 - 5 deciliters water, divided
  the amount will depend on how dry your flours are; begin with 3.5 and add more if your dough is too dry
• 1 tablespoon olive oil or melted butter
  experimenting with fats will subtly alter the flavor of the dough; infused oils make for nice variation
• 1 heaping teaspoon brown sugar or sweet malt syrup
  to wake up your yeast
• 1 scant teaspoon salt
  we have become so accustomed to our food being loaded with salt (and fat and sugar) that when I cook and bake, I try to use just a little less. in the case of this recipe, about 4 milliliters instead of 5; it does not harm the flavor and over the course of many dishes and many recipes it is a substantial reduction in the amount of sodium I consume

In a large bowl, combine 2.5 deciliters warm water (the water should not be too warm, around body temperature, not more) with your sugar or syrup and yeast. (If you are using dry yeast, let this mixture stand, covered, for a few minutes until your yeast become active.) Stir in the oats and 100 grams of whole grain flours and let the mixture rest for 20 to 30 minutes or longer. I find this helps to soften the coarser grains and ultimately leads to a softer texture in the crust.

I use a stand mixer with a kneading hook; I strongly recommend one of these if you bake with any frequency.

Add the oil and an additional deciliter of water along with the rest of the flour, the salt, and any additional herbs or seasoning you may wish. At this point I turn on the mixer and let it go until a ball of dough begins to form.

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The dough should be a firm ball that pulls away from the sides of the bowl and holds its shape well. If your dough is too loose, add more flour. It should also be pliable; if your dough is too stiff and dry, knead in more water, a tablespoon at a time, until you have a texture that makes you happy.

Cover the bowl with a cloth and let it rise for about an hour.

At this point, the dough is done and you can make your pizzas. I find that this amount makes two thicker crust “sheet” pizzas or four round thinner crust pizzas. We prefer to divide it into twelve parts, freeze them, and make smaller pizzas fresh.

Before baking, preheat your oven to its maximum temperature. Our oven has a baffling array of various combinations of directional heat, but in general you want a very hot oven with heat from the bottom element. When you insert the pizza, reduce the heat to 260° or 270° (celsius).

(This dough also makes excellent “garlic knots” or breadsticks.)

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for variety, you may wish to add a two or three teaspoons of dried herbs; I find a combination of rosemary, basil, oregano, and parsley give a nice flavor that compliments most pizzas

Nutrition approximate, per 100g or 1/12 dough
Calories 196.7 | Protein 6.0 g | Carbohydrate 40.5 g | Fat 2.2 g | Sodium 263.0 mg